Jan. 3rd Meal Stacking



  • Butter
  • 5 pounds New York strip steak
  • Olive oil
  • shallots or leeks
  • crumbled soft blue cheese
  • fresh parsley
  • Parmesan
  • croutons
  • bacon
  • Caesar dressing
  • chicken broth-2 cans
  • 3- onions
  • 4-6 russet potatoes
  • 3 cloves garlic
  • 2 cups half and half
  • shredded cheddar cheese
  • garlic bread
  • crescent rolls
  • French bread
  • frozen broccoli
  • romaine lettuce
  • 3-5 Roma tomatoes
  • char-grilled blackened seasoning


Let’s start stacking:
  1. Prepare blue cheese shallot butter from meal #1. Allow 25-45 minutes for butter to set up in the refrigerator
  2. Cut New York strip steak into long thin strips.
  3. Melt 1 stick of butter in a skillet and set aside allowing skillet to slightly cool.
  4. Heat large cast iron skillet over very high heat for about 10 minutes.
  5. Dip steak strips into the melted butter and pat on blackening spices on one side of the steak strips.
  6. Carefully place steak strips in the hot dry cast iron skillet (seasoning side down) and pan fry for about 2 minutes per side for medium.
  7. Serve dinner portion for meal number one topped with the blue cheese shallot butter. Divide the remaining blackened steak, let cool, and store in a well marked freezer bag until time to serve.

Meal #1- Black and Blue New York Strip Steak w/Rice Pilaf

Prepare New York strip steaks according to let’s start stacking instructions.

  • Blue cheese shallot butter
  • 1 stick unsalted butter, at room temperature
  • 4 tablespoons chopped shallots
  • 4 tablespoons crumbled creamy blue cheese
  • 4 tablespoons chopped fresh parsley

In a bowl, combine the butter, shallots, blue cheese, parsley and teaspoon salt and ¼ teaspoon ground black pepper. Blend until creamy and well mixed. Turn out onto a sheet of plastic or waxed paper and form into a small log, about 1-inch in diameter. Cover and refrigerate until just firm, about 45-60 minutes Top blackened New York strip with blue cheese shallot butter and serve with rice pilaf.

Meal #2 Blackened Caesar Salad

2 cups of prepared blackened new York strip steaks.

In a large bowl, sprinkle about half the parmesan and half the croutons over romaine; add dressing and toss well. Place in a chilled pasta bowl or large soup plate; SPRINKLE with remaining parmesan, creating a “snowcap” effect. Add tomato slices on one side; refrigerate. Re-heat the prepared blackened new York strip steak and fan sliced steak over salad; top with blue cheese, bacon and remaining croutons. Serve with garlic cheese bread.

Meal #3: Steak and Potato Soup with Crescent Rolls

2 cups prepared Blackened New York strip steaks cut into 1 inch cubes.

In a large soup pot, heat olive oil over medium-high heat. Add 2 chopped onions and cook until translucent. Add 4-6 peeled and cubed russet potatoes, 3 cloves pressed garlic and cook another 2 minutes. Add 2 cans chicken broth, 1 teaspoon thyme and 2 cups prepared blackened new York strip steaks, bring to a boil. Reduce heat and simmer covered until the potatoes are tender, about 10-15 minutes. Use a potato masher and squish the lumps in the soups as best you can. Heat soup to a simmer, add salt and pepper to taste, and 2 cups half and half and warm though until hot, but don’t boil or it will break. Serve with crescent rolls.
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